Risotto with Asparagus — Meatless Monday

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Food Stylist: Jamie Kimm
Prop stylist: Robyn Glaser

Summer is nearly here, but that doesn't mean you can't indulge in comforting fare, especially when it stars seasonal produce. This
Risotto with Asparagus, featured in Food Network Magazine, uses two kinds of cheese, nutty Parmesan and tangy Robiola, to pack in plenty of flavor and lend the signature creamy texture that risotto is known for. Using an aromatic thyme-and-asparagus broth instead of the usual chicken stock to slowly cook the rice keeps this risotto meatless without skimping on any of the taste. Serve tender asparagus tips on top to add a subtle texture to the plate.